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Mocha Marbled Cheesecake

chef.jackson's picture
Ingredients
  Graham cracker crumbs 1 1⁄2 Cup (24 tbs)
  Sugar 1 Cup (16 tbs), divided
  Margarine 1⁄4 Cup (4 tbs), melted
  Low fat cottage cheese 24 Ounce (1 Container)
  Egg beaters 2 Cup (32 tbs), divided
  Neufchatel cheese package 16 Ounce, softened (2 Packages)
  Unsweetened cocoa 1 Tablespoon
  Instant coffee 1 Teaspoon
Directions

In medium bowl, combine graham cracker crumbs, 1/4 cup sugar and margarine.
Press onto bottom and 2 inches up side of 9-inch springform pan; set aside.
In electric blender container or food processor, blend cottage cheese and 1/2 cup Egg Beaters until smooth, scraping down sides of container as necessary.
In large bowl, with electric mixer at high speed, beat cream cheese, remaining sugar, cottage cheese mixture and remaining Egg Beaters until smooth.
Remove 3/4 cup mixture to small bowl; stir in cocoa and coffee powder.
Alternately spoon vanilla and mocha batters into prepared crust.
With knife, cut through batters to create marbled effect.
Bake at 325°F for 1 hour or until puffed and set.
Cool in pan on wire rack 15 minutes.
Carefully run metal spatula around edge of cheesecake to loosen.
Cover; chill at least 3 hours.
Top with whipped topping if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Interest: 
Gourmet, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
4

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